Berry lovers unite
Join our community for tasty recipe ideas, handy hints, seasonal fun facts and more.
Blackberry and Lime Café-style Muffins
Serves8
Cooking time
30m
Bite into café-style luxury with these zingy blackberry-lime muffins! Crowned with cream cheese frosting and topped with plump berries, these beauties bring the coffee shop experience home. Justine Schofield's recipe strikes the perfect balance between tart and sweet for an irresistible treat.
Ingredients
2 cups(300g) self-raising flour, sifted
1 tspbaking powder
3/4 cups(165g) caster sugar
1/2 tspsalt
2free range eggs
1/3 cup(75g) vegetable oil
1 1/2 tspvanilla extract
1/2 cup(125g) sour cream
1/2 cup(120g) buttermilk
1/4 cup(80ml) lime juice
zest of 2 limes
1 cupblackberries, plus extra for tops
Frosting
50gbutter, softened
100gcream cheese, softened
1 cupicing sugar
zest of 1 lime
Method
-
Preheat
Preheat the oven to 180°C fan-forced. Line a 6-hole Texas muffin pan with large patty pan cases.
-
Batter
In a large bowl, mix dry ingredients together (flour, baking powder, caster sugar and salt). In a separate bowl, mix wet ingredients (eggs, vegetable oil, vanilla, sour cream, buttermilk, and lime juice) until combined. Pour wet ingredients into dry and fold through lime zest and blackberries cut into halves.
-
Baking
Use a large spoon to dollop the mixture into the patty pan cases, filling them three-quarters of the way. Fill them more than you normally would as this creates the signature café-style muffin top. Place an extra blackberry on top of each muffin and bake for 20 - 25 minutes until lightly golden brown or until a skewer comes out clean. Allow to cool in the tray.
-
Frosting
Mix the frosting ingredients together, place in a piping bag and pipe frosting onto muffins. Top with half a blackberry and enjoy.
-
Handy hint
Batter may make up to 8 large muffins depending on how much you fill the cases.
